Ingredients
Scale
- 1 cup short-grain rice (preferably ponni rice)
- 1 cup split yellow moong dal
- 4 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- ¼ cup roasted cashews
- 1-inch piece ginger (finely chopped)
- Salt to taste
- 4 cups water
Instructions
- Rinse the rice and moong dal under cold water until it runs clear.
- In a dry skillet over medium heat, toast the moong dal until slightly golden, stirring constantly.
- In a large pot, heat ghee over medium heat. Add cumin seeds and black peppercorns until they sputter.
- Add the rinsed rice and toasted moong dal to the pot, followed by water (1:4 ratio). Bring to a boil.
- Reduce heat to low, cover tightly, and simmer for about 20 minutes until tender.
- Gently mash the mixture until creamy but still textured. Stir in salt and ginger.
- Fold in roasted cashews just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: South Indian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 0g
- Sodium: 5mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg